Gochujang Pork & Cabbage Dumplings
What’s not to love about dumplings? They’re adorable, fun to make (once you get used to them!), and DELICIOUSLY REWARDING. The Gochujang adds a nice sweet, umami, spicy, and smoky flavor to the savory pork and cabbage that you can’t replicate with anything else. Serve with a side of rice or sesame cabbage noodles (recipe coming soon) and enjoy with a dripping sauce for full flavor.
Serves 4
30 Wonton or Dumpling wrappers (cut into circles)
1 lb ground pork (ground chicken works too but the pork holds more flavor)
2-3 cups finely grated green cabbage (squeezed of all moisture through a cheese cloth or dish towel)
1/4 cup pre-made Gochujang paste (I have tried this recipe but have also purchased this soy-free version
3 grated or minced garlic
4-5 chopped scallion or green onion (whites only)
2 tbsp grated or minced ginger root
1 tbsp tamari
1 tbsp rice vinegar
Salt and Pepper
Avocado oil (or other high heat oil)
Sesame oil
Optional (dipping sauce)
2 tbsp soy sauce
2 tbsp rice vinegar
hot chili oil to taste
Additional Items
1 tbsp Cookie scoop
Bowl with water
Meat thermometer
High-walled dutch oven or nonstick pan
Method
Combine all the dumpling ingredients, except the dumpling wrappers, avocado oil and sesame oil, in a bowl and mix with your hands until well mixed. Your mixture should be moist but not watery. Try to drain any water out by squeezing the mix over a mesh strainer or disposable cheese cloth.
Start to assemble the dumplings by dipping a finder or two in water and wetting one semi-circle edge of the circular dumping. I like to fold them in a crescent moon using 1 tbsp of the mixture in the center. Here is a great video guide that includes the crescent moon: 6 ways to fold a dumpling
Place each assembled dumpling on a cookie sheet with parchment paper. Once you are finished, place the cookie sheet in the freezer for 10-30 minutes.
Meanwhile, heat your high-walled dutch oven or pan, heat on medium high heat then pour enough avocado oil to coat the pan. Once it is hot, add in 1 tbsp of sesame oil and start adding the dumplings with the flat part facing down. Try to fit as many dumplings as you can without over lapping or touching. Cover and let cook for 4-5 minutes or until the bottom is browned and crispy but not burnt.
Now working quickly pour in 1/4 cup of water and cover the pan with a lid to let the dumpling steam for 6-8 minutes or until the water has totally evaporated. This will cause the dumplings to recrisp a bit once they have steamed.
Remove the dumplings onto a warming plate in the oven or on cookie sheet so you can continue working in batches.
Prepare the dipping sauce in a shallow bowl and serve along side your dumplings!
